Sea salt water biscuits

Sea salt water biscuits

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(15 ratings)

Prep: 15 mins Cook: 15 mins

Easy

18 biscuits
Sensational spread with creamy cheese. Complete your cheeseboard with homemade crackers

Nutrition and extra info

  • Uncooked dough can be frozen
  • Vegetarian

Nutrition: per biscuit

  • kcal59
  • fat2g
  • saturates0g
  • carbs9g
  • sugars0g
  • fibre0g
  • protein1g
  • salt0.36g
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Ingredients

  • 200g plain flour
  • tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 50g butter, cold, cut into cubes

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • flaky sea salt

Method

  1. Heat oven to 180C/fan 160C/gas 4. Line two baking sheets with parchment. Place the flour, baking powder, butter and ½ tsp of the flaky salt in a food processor, then whizz for a minute until the butter is completely mixed with the flour. Add 4 tbsp water and pulse until the dough comes together. If it still feels dry, add 1 tsp more water and process until you have a soft but not sticky dough.

  2. Roll out the dough on a lightly floured surface into a rectangle approximately 50 x 25cm and as thin as possible. Brush a little water over the surface of the dough, scatter 1 tsp salt flakes over and press in lightly. Prick the dough all over with a fork, then cut into 18 squares. Place on the prepared trays – don’t worry if they stretch a bit. Bake for 10-15 mins until the biscuits feel dry and sandy but are still pale – they may still feel soft but will harden up when cooling. Transfer to a wire rack and leave until completely cool. Will keep in an airtight container for up to 2 weeks.

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Comments (21)

catie74's picture

These are great and well worth the effort of making your own, especially for guests.

Man on a budget's picture

Yep they are easy to make and quite delicious. I will be making more with different spices and herbs. I've learnt that the pastry has to be rolled very thin indeed to get the best crackers or they turn out like biscuits. The only downside is the mess and the washing up. It took forever to clean the kitchen and put things away. A short cut to keeping the chaos down would be nice.

Miss Armstrong's picture

Just made these as a study snack! Really simple quick treat which everyone in the house loves! Will definately make these again, may experiment with different flavours. Made sea salt and pepper this time, may try a cheesy cracker next!

MarkBakes's picture

I made these the other day for a friend - as part of a Cheese Hamper I made. I liked them so much I instantly made a second batch for myself! I also added some black cracked pepper and some poppy seeds.

cakeanyone's picture
5

Excellent! I followed some of the suggestions and made parmesan (my favourite), chilli and garlic and salt/pepper. Even better a couple of days later (maybe they'd dried out even more in the container?). So much better than any shop bought crackers!

helenhodgson's picture
4

Just made a batch including some with cumin. Very tasty. Hope the are some left for my guests!

vivaves's picture
5

Dead easy and surprisingly tasty. I had to cook them until they were very slightly coloured before they were crisp enough, I think they benefit from that. Used a variety of seasonings - fennel seed is very good, and also made some with onion seeds, some with just sea salt and some with smoked sea salt. May try rosemary as well in future, maybe other flavours too, like cumin seed, or flaked chilli?

jenniferocious's picture
5

Never thought to make my own crackers. Really nice!

ranna91's picture
5

The dough was suprisngly easy to roll out, and I was very impressed with the taste and texture. My colleagues at work loved them with soft cheese or cheddar.

dandanny's picture

we have just made these for part of a fathers day present and they are amazing and really worth making and you don't even need to have cheese with them because you will start eating them as soon as they come out of the oven because they are that good.

crassnsilly's picture

These are great with the addition of a small amount of rosemary. Roll out the dough as thin as possible, then fold in half and half again. Roll out and repeat twice – this will give you layers with air trapped inside and a puffier result

lisakilbey's picture

VERY TASTY BUT YOU NEED TO HAVE LOTS OF WATER AVAILABLE IF YOU GO HEAVY ON THE SALT!!!!!

lauramcneice's picture

I Havent made these yet but would like to make them this week to put into christmas hampers. How long do they keep for?
I would like to tell my family how long they would stay edible for

sali4444's picture
4

Really tastey. Bit like pastry , more so than crackers but very nice and very easy. I made black pepper and salt. Really good. Will make some cheese ones to keep in tub for kids.

cheekymonkey498's picture
5

Didn't put any salt on the biscuits, but they still turned out delicious, especially with homemade cream cheese and chive :) *****

missminx007's picture
5

great recipe, did as above suggested and did the garlic, cheese and black pepper and all are lovely.

cbowden5's picture

I'm planning on making these along with the walnut and raisin oatcakes as a christmas present. Does anyone know how long they will keep for?

saraandjoe's picture
4

Second time I have made these now. Quick to make and very tasty with or without cheese! I tried adding parmesan as suggested and it was great, i suggest rolling the cheese onto the pastry after brushing it with water then folding over and rolling out again, as well as putting it on top. Yum! Will be putting these in the christmas hampers for sure!

weeble's picture
5

Why buy biscuits for cheese? I will try variations next time.

sarahdarah's picture
5

I made these today to put into xmas hampers and they are lovely. I did three combinations; sea salt and cracked black pepper, rosemary and garlic and finally parmesan and they are all very tasty. Very simple to make and think it would be difficult to get these wrong. Definitely roll out as thin as possible as not only do they work better this way, you can make more from the dough!

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Questions (2)

ajctracey's picture

Would this work with gluten-free flour? Has anyone tried?

goodfoodteam's picture

Hi ajctracey, thanks for your question. We haven't tested this recipe using gluten-free flour so cannot guarantee perfect results. It should be ok, but often gluten-free products absorb water differently so you may find you need to add a little more or a little less water than stated above. Let us know how you get on. 

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